The Vegetarian Grilled Zucchini Croque recipe is a quick recipe for one, very easy to follow and the end result is a very tasty sandwich. 

Prep                       20 minutes


·         1 medium zucchini, cut into 4 long planks

·         1/2 cup milk

·         1/2 tablespoon all-purpose flour

·         Pinch of herbes de Provence

·         1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread

·         Kosher salt and freshly ground black pepper

·         2 teaspoons olive oil

·         1/2 tablespoon Dijon mustard

·         Pinch of freshly grated nutmeg

·         2 (2/3-inch) slices of fresh white sandwich bread

·         1 1/4 cups grated Emmenthaler chees


Preheat a grill or grill pan to high heat. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.


In a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.


Preheat broiler to high. Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides, about 3 minutes per side.


Place the sandwich on a foil-lined rimmed baking sheet. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Broil until the cheese is toasted. Serve immediately.

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